If you have never tried cowboy candy, I hope that this is the year that changes. Syrupy sweet jalapeño slices are the condiment you didn’t know you needed.
The recipe I am sharing here, makes a small batch of cowboy candy. Don’t be afraid to double it. If you don’t want to can the recipe, you can make it and keep it in the refrigerator for a month or so.
Drizzle these delicious jalapeño’s on eggs for breakfast, stuff them in a burrito, top a pizza with them, or garnish your next sausage dog. The possibilities are truly endless (and delectable).
The most time consuming part of this recipe is slicing the jalapeños. Alternatively, you can just throw them in your food processor! Personally, I don’t mind taking the time to slice them. It’s therapeutic and makes for a prettier product.
Cowboy Candy
Syrupy sweet jalapeños are a match made in heaven to my taste buds. Cowboy candy is the condiment you didn’t know you needed!
Ingredients
- 1-2 pounds of fresh jalapeños, sliced in rings
- 2/3 cup of apple cider vinegar
- 2 cups of sugar
- 2 TBSP of mustard seed
- 1/4 teaspoon of celery seed
- 1 TBSP garlic powder
- 2 cayenne peppers or 1/2 teaspoon of ground cayenne
Instructions
1. Get 2-3 pint size jars or 4-6 half pints with lids and rings ready for water bath canning. Make sure they’re clean. Fill water bath canner and begin to heat.
2. Combine all ingredients except the peppers in a separate sauce pan. Heat on medium to high heat until the syrup is completely dissolved. Add the peppers and let simmer 5 minutes. Turn the heat off. Load the peppers into your clean jars To 1/2 inch headspace. Cover the peppers with the syrup until 1/4 inch headspace (Space from rim of the jar).
3. Wipe rims of jar with vinegar. Add lids and rings.
4. Place in canner and bring to a boil. Process at a boil for 15 minutes. Turn off heat.
5. Let cool for 5-10 minutes before removing. Leave to seal for a few hours.
6. Once sealed, label and store on your pantry shelf.